Description

Gentle, tender mini egg muffin cups made with eggs, spinach, feta, and cherry tomatoes. Perfect for meal prep, they are soft, easy to digest, and provide a comforting start to the day.

Ingredients

Scale

4 large eggs
2 tablespoons heavy cream (30ml) or whole milk
1/2 cup fresh baby spinach (15g)
1/4 cup crumbled feta cheese (30g)
2 medium cherry tomatoes, halved (50g)
1/4 teaspoon freshly cracked black pepper
1 teaspoon butter (for greasing)

Instructions

Preheat oven to 350°F (175°C). Grease a standard mini muffin tin (12 cups) with butter.
In a medium mixing bowl, whisk the eggs, heavy cream, and black pepper until well combined and uniform in color.
Prepare fillings: Wash and pat dry spinach, halve cherry tomatoes, and crumble feta cheese.
Divide the spinach, tomatoes, and feta evenly among the 12 muffin cups.
Pour the egg mixture over the fillings until cups are about 3/4 full.
Bake for 12-15 minutes until tops are set, slightly puffed, and edges are barely golden. Do not overbake.
Let cool in the tin for 2 minutes before removing and serving warm.

Notes

Do not overcrowd the cups with fillings to ensure even cooking. Cool completely before freezing to prevent sogginess. Reheat gently on medium power to maintain texture. If using frozen spinach, squeeze it dry thoroughly.

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 mini muffin cup
Calories: 45
Sugar: 1
Sodium: 60
Fat: 3
Saturated Fat: 2
Carbohydrates: 1
Protein: 4

Keywords: egg muffins, meal prep, breakfast, healthy breakfast, make-ahead, gluten-free, high protein, comfort food, self-care